These aren’t nearly as disgusting as they sound, honest.
They went over stupendously well last Tuesday morning at CBC. Seriously, people were near-ecstatic over them. Being Stampede week and all I need to give you an appropriately-themed recipe – I’m sorry if I held out for so long and you’re already over the whole corn dog thing. Even if you never were into the whole corn dog thing, these are worth a try. They’re little breakfast sausages dipped in grainy pancake batter and fried corn-dog style, then served with maple syrup for dipping. I made these once years ago, and we had wee ones in Kelowna last year at a hotel – I wish I could remember which one – they were small, and part of a breakfast buffet. So there you go – a new idea for your next brunch, or any party, really. Breakfast of champions. Also a great way to win friends and influence people.
They started with a pancake recipe. A nice grainy (without being heavy) one with a smattering of cornmeal (but not so much as to make them corn-cakey). The pancakes were great (although I do give you permission to knock down the oil a bit), and substantial enough that they worked perfectly for corn dog purposes, although I did omit the oil (after all, I was going to cook them in oil) and one of the eggs. (Don’t try boxed mix – not that you buy boxed pancake mix, right? – it’s too poufy and wussy, and your sausage will undress itself almost immediately upon hitting the hot oil.) You could make full-sized corn dogs using regular hot dogs, and this same batter would work out just fine. Upon comparing to my old corn dog recipe to this, they aren’t really that different. Turns out you can teach an old corn dog new tricks. Haw! Yes, I am my father’s daughter.